• 1 container (16 oz.) cottage cheese
• ½ C. grated Parmesan cheese
• 2 - 10 oz. boxes frozen chopped spinach, thawed and drained well
• 9 uncooked lasagna noodles
• 3 C. (12 oz.) shredded mozzarella cheese
• 1 jar (28 oz.) spaghetti sauce

Preheat the oven to 350°F. In a small bowl, combine the cottage cheese, Parmesan cheese and spinach; set aside. Place 3 noodles in a greased 7" × 11" baking dish; cover with ⅓ of the sauce, then ⅓ of the cottage cheese mixture and ⅓ of the mozzarella cheese. Repeat the layers 2 more times, ending with the mozzarella cheese, then tightly cover the dish with aluminum foil. Bake for 1 hour, then let stand for 15 minutes before serving.

YIELD:

6 servings

NOTE:

If you prefer your cheese a bit more golden brown, then uncover the lasagna during the last 5 minutes of baking.